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By Charlayne Hunter-Gault, Maea Lenei Buhre
"High on the Hog" tells the sweeping history of African-American food — first as a book and now in a highly acclaimed four-part series on Netflix. Special correspondent Charlayne Hunter-Gault talked with some of the show’s creative team about why…
By Dee-Ann Durbin, Associated Press
A congressional investigation has found levels of arsenic, lead and other toxic metals in many popular baby foods, including organic brands.
This is a time where cooking takes center stage, but often overlooked are Black chefs and cuisine. Marcus Samuelsson is a chef, restaurateur, and host of the PBS series, "No Passport Required." His new book, "The Rise" is a celebration…
By Jeffrey Brown, Sam Lane, Susana Seijas, Monica Wise Robles
Cuisine inspired by Mexico can be found almost everywhere in the United States. But at chef Gabriela Cámara's restaurants -- on both sides of the border -- dishes with fresh, local ingredients put a unique twist on traditional favorites. Jeffrey…
By David Pitt, Associated Press
The U.S. Department of Agriculture released details of its plan Friday, saying it will provide "financial assistance that gives producers the ability to absorb increased marketing costs associated with the COVID-19 pandemic."…
By Malcolm Brabant
For those tired of the stresses and excesses of contemporary civilization, a survival expert in the Italian Alps offers a training program in living as the Neanderthals did. Participants endure a rough existence in the wilderness, learning to kill prey…
By Paul Freedman, The Conversation
When was it decided that women prefer some types of food – yogurt with fruit, salads and white wine – while men are supposed to gravitate to chili, steak and bacon?…
By Bryan Wood
For now, the problem isn’t that there’s not enough food on the planet to feed everyone. The problem is how much food is wasted.
By Mark Bittman, Megan Thompson, Melanie Saltzman
PBS NewsHour Weekend and Mark Bittman, former New York Times food writer and bestselling author, present 'The Future of Food,' a series of reports about efforts being made around the world to produce enough food sustainably and ethically for a…
By Nsikan Akpan, Jamie Leventhal
A new book explains how simple inventions, like the New York City pizza oven, allow certain food producers to dominate their global supply chains.
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